|2 servings||calories per servings 635||protein serving 15 g||carbs per serving 55 g||total fat per serving 32 g|
This dish is so homey, yet so sophisticated. Instead of breading and frying our catfish, we’ve lightly seasoned it with one of our favorite salt blends, French Picnic from Atlanta-based Beautiful Briny Sea, and pan-seared it to perfection. Sautéed mustard greens add a bit of heat to the plate, which is balanced by our easy, creamy macaroni and cheese. This meal is comfort supreme, sprinkled with surprises.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||12 g|
|Trans Fat||14 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Peel, halve and thinly slice onion.
• Remove and finely chop greens stems. Thinly slice leaves, keeping leaves and stems separate.
• Peel and mince garlic.
Season catfish on all sides with a total 1/4 teaspoon French Picnic salt.
• Place a small saucepan over medium heat. Add macaroni, 1 cup water, 1/2 cup milk (save remaining milk for another use) and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until liquid simmers.
• Reduce heat to low. Simmer, stirring often, until macaroni is fully cooked and most liquid has been absorbed, about 10 minutes.
While macaroni cooks:
• Place a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add catfish. Cook without disturbing until fish is lightly browned on bottom, about 4 minutes.
• Flip fish. Cook until browned on other side and opaque throughout, about 3 minutes.
• Transfer fish to a plate. Reserve pan.
Add 1 teaspoon cooking oil to pan. When oil is hot, add onion and greens stems. Cook, stirring, until stems begin to become translucent, 2-3 minutes.
• Add greens leaves, garlic and sherry. Cook, stirring, until leaves begin to wilt, 1-2 minutes.
• Season with 1/4 teaspoon French Picnic salt. Cook, stirring, until all sherry evaporates, about 1 minute.
• Stir in 1/4 cup water. Remove pan from heat.
• Fold in 1 pat butter. Taste and adjust seasoning as desired.
• Remove macaroni from the heat. Stir in half of cheese.
• Fold in remaining cheese and remaining 1 pat butter.
• Adjust consistency as desired with hot water. Taste and adjust seasoning as desired.
• Divide mac-n-cheese and mustard greens between 2 plates.
• Top with catfish, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...